Recipes with margarine
2,605 recipes
Chicken Ya Ya
Cajun-spiced baked chicken smothered in a sticky orange-honey sauce with bell peppers, celery, and a kick of hot sauce. Low-calorie, big flavor, pure Louisiana soul.
Mexican Cheese Cookies
Mexican cheese cookies are slim shortbread-style sticks made with shredded Monterey Jack folded into a buttery sugar dough, baked until golden at the edges.
Italian Cream Cake
Italian cream cake stacks three buttermilk-tender layers loaded with toasted pecans and shredded coconut, then crowns it all with cream cheese frosting. A Southern bakery showpiece.
Italian Cream Cake
Italian cream cake stacks three buttermilk-tender layers loaded with toasted pecans and shredded coconut, then crowns it all with cream cheese frosting. A Southern bakery showpiece.
Matzo Meal Cookies
Matzo meal cookies with coconut and brown sugar, baked until rich brown and filled with jam centers. A Passover-friendly cookie with no flour, no eggs, no leavening.
Birdie Cake
A ridiculously easy pineapple cake with crushed pineapple stirred right into the batter, topped with cream cheese icing. No mixer needed. Moist, sweet, and ready in 45 minutes.
Apple Chess Pie
Simple Southern chess pie filled with chopped apples, butter, and cinnamon. Cream together five basic ingredients, fold in apples, then bake until set with a two-temperature method.
Hundred Cookies
Cowboy cookies (hundred cookies) loaded with crisp rice cereal, oats, coconut, and nuts in a chewy brown sugar dough. The classic everything-cookie that bakes 100 to a batch for cookie tin gifting.
Cream Cheese Bread
Soft, rich bread machine loaf made with a full cup of cream cheese for an incredibly tender crumb. Toss in chocolate chips or raisins at the beep for extras.
Curried Shrimp Phyllo Bundles
Crispy phyllo bundles filled with curried shrimp, coconut, chopped peanuts, yogurt, and chutney. Makes 24 golden bite-sized appetizers. Freezer-friendly, so you can bake them straight from frozen for easy entertaining.
Danish Almond Ring
Braided Danish almond ring filled with sweet almond paste, brushed with egg wash, and topped with sliced almonds. Uses frozen dinner roll dough for an easy shortcut to bakery-style results.
Creamy Chicken Marsala with Tarragon & Parsley
Creamy chicken Marsala dredges chicken breasts in flour and tarragon, sears them golden, then builds a rich Marsala-cream pan sauce sharpened with dry mustard. Served over rice with fresh parsley.
Blue Ribbon Butterscotch Pie
Real butterscotch pie made the old-fashioned way with brown sugar and butter melted in a cast iron skillet, topped with golden meringue. No pudding mix, no shortcuts, just pure caramelized flavor in every slice.
Pineapple Bread Pudding
Pineapple bread pudding with crushed pineapple, cinnamon, pecans, and cubed bread in a sweet egg-margarine batter baked until set. A tropical twist on classic bread pudding served with caramel fluff.
Blueberry Breakfast Bars
Blueberry breakfast bars layer a buttery batter with canned blueberry pie filling and finish with a tangy lemon glaze. Easy church-supper bars cut from a 15x10 pan.
Texas Pit Barbecue Sauce
Smoky, tangy Texas pit barbecue sauce made with ketchup, vinegar, brown sugar, and hot pepper sauce. Ready in 25 minutes, this bold homemade BBQ sauce brings authentic Lone Star flavor to ribs, brisket, chicken, and more.
Cajun-spiced baked chicken smothered in a sticky orange-honey sauce with bell peppers, celery, and a kick of hot sauce. Low-calorie, big flavor, pure Louisiana soul.
Mexican cheese cookies are slim shortbread-style sticks made with shredded Monterey Jack folded into a buttery sugar dough, baked until golden at the edges.
Italian cream cake stacks three buttermilk-tender layers loaded with toasted pecans and shredded coconut, then crowns it all with cream cheese frosting. A Southern bakery showpiece.
Italian cream cake stacks three buttermilk-tender layers loaded with toasted pecans and shredded coconut, then crowns it all with cream cheese frosting. A Southern bakery showpiece.
Matzo meal cookies with coconut and brown sugar, baked until rich brown and filled with jam centers. A Passover-friendly cookie with no flour, no eggs, no leavening.
A ridiculously easy pineapple cake with crushed pineapple stirred right into the batter, topped with cream cheese icing. No mixer needed. Moist, sweet, and ready in 45 minutes.
Simple Southern chess pie filled with chopped apples, butter, and cinnamon. Cream together five basic ingredients, fold in apples, then bake until set with a two-temperature method.
Cowboy cookies (hundred cookies) loaded with crisp rice cereal, oats, coconut, and nuts in a chewy brown sugar dough. The classic everything-cookie that bakes 100 to a batch for cookie tin gifting.
Soft, rich bread machine loaf made with a full cup of cream cheese for an incredibly tender crumb. Toss in chocolate chips or raisins at the beep for extras.
Crispy phyllo bundles filled with curried shrimp, coconut, chopped peanuts, yogurt, and chutney. Makes 24 golden bite-sized appetizers. Freezer-friendly, so you can bake them straight from frozen for easy entertaining.
Braided Danish almond ring filled with sweet almond paste, brushed with egg wash, and topped with sliced almonds. Uses frozen dinner roll dough for an easy shortcut to bakery-style results.
Creamy chicken Marsala dredges chicken breasts in flour and tarragon, sears them golden, then builds a rich Marsala-cream pan sauce sharpened with dry mustard. Served over rice with fresh parsley.
Real butterscotch pie made the old-fashioned way with brown sugar and butter melted in a cast iron skillet, topped with golden meringue. No pudding mix, no shortcuts, just pure caramelized flavor in every slice.
Pineapple bread pudding with crushed pineapple, cinnamon, pecans, and cubed bread in a sweet egg-margarine batter baked until set. A tropical twist on classic bread pudding served with caramel fluff.
Blueberry breakfast bars layer a buttery batter with canned blueberry pie filling and finish with a tangy lemon glaze. Easy church-supper bars cut from a 15x10 pan.
Smoky, tangy Texas pit barbecue sauce made with ketchup, vinegar, brown sugar, and hot pepper sauce. Ready in 25 minutes, this bold homemade BBQ sauce brings authentic Lone Star flavor to ribs, brisket, chicken, and more.
